Erik Idos

Chef-owner Chino

“My grand­par­ents were a big in­flu­ence on me be­com­ing a chef. Grow­ing up, I would al­ways watch them cook Filipino food. One of the most mem­o­rable dishes was my grand­fa­ther’s caramelised chicken adobo with gar­lic rice. It’s dif­fer­ent from the nor­mal saucy adobo. He would cook the chicken in the sauce, re­move it and then re­duce the sauce un­til it caramelised.”